Melt chocolate in double boiler over lukewarm water, being careful that temperate of chocolate does not rise above 90F, at any time. Add coconut, stirring until well mixed. Cool to 80F. Drop from teaspoon on waxed paper. Keep in cool place until firm. Makes 2 dozen patties.

Coconut Butterscotch

2 1/2 cups powdered sugar

4 tablespoons butter

1 cup Baker’s Coconut

Put sugar in iron frying pan and place over low flame, stirring constantly, until sugar is melted and straw-colored. Add butter and coconut. Pour into slightly greased pan, 8x8x2 inches. Mark into squares while warm and cut when cold.

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For over seven years I have been writing this blog as a fond nostalgic parody of recipes and crafts from the 70's and earlier. Do you remember a trend fondly? From chiffon cakes to pom poms for roller skates, you're speaking my language.

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